1, Chaguo, a traditional Hakka snack in Hong Kong and Taiwan, is similar to glutinous rice cake. Hakka people will make tea cups to welcome guests for friendly discussions every holiday, and the tastes are divided into two kinds: salty and sweet. The material is mainly glutinous rice flour dough, in which tea powder or wormwood is added to make it smell like tea, and then the stuffing is wrapped.

2. Eggs originated from 1950. In order not to waste the broken eggs, a grocery store owner tried to add flour, butter and other ingredients to make it into a paste, and then baked it in a reverse mold.

3. Roasted meat is a traditional famous dish with good color and flavor, belonging to Cantonese cuisine. It includes roast goose, squab, suckling pig, barbecued pork and some brine dishes. However, in Chongqing, Sichuan and other places, barbecue is spiced and mostly made of pork.

4. The checkered cake is a continuation of the egg and is made by a checkered machine. Biting down is a bit like eating a cake, and every bite is full of rich egg fragrance. Because the main material of the egg tart is the egg paste, the baking time is also stipulated, and it will be "baked" after about 4 minutes, otherwise it will become hard and nervous. Stir-fried spicy crab under the bridge is a traditional dish in Hong Kong and belongs to Cantonese cuisine. This dish comes from Hong Kong Port Tsai Bay, where a family once sold fried spicy crabs at the bottom of the bridge. Because of its delicious taste, it has become the most famous place to eat fried spicy crabs in Hong Kong, so Hong Kong people call this dish fried spicy crabs under the bridge.